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Ever gotten home itching for dinner … only to see that it’s 8:30, nothing’s cooked, and your stack of takeout menus looks awfully appealing?

We’ve all been there! And while I’m a big advocate for meal planning when you grocery shop to avoid these kinds of “Egads! What the heck can I eat??” moments, time crunches, schedule shifts and last-minute snafus are inevitable. Who knows when you’ll have to stay late at the office, attend a last minute meeting, or hit traffic on your way home? And with a growling stomach, it’s a wonder we don’t have an epidemic of hangry* Americans on our hands.

For these nights, I’ve whipped up this list of 5 Quick Meals for Busy Weeknights. Don’t worry, they aren’t just PB & J (well, one of them is — with a twist!); instead, they’re hearty, healthy meals that you can put together in about 10 minutes flat. Wallet-friendly, healthy food in less time than it takes to wash your hair. Win.

Tex-Mex Egg Scramble: Spray a microwave-safe cereal bowl with Pam or other cooking spray. Crack two eggs into the bowl, mixing lightly with a fork. Add 1 tsp of salsa, a sprinkle of chili powder, and a dash of garlic salt. Microwave in 40-second spurts until mostly cooked through. Scramble again with the fork and microwave for one final 20-30 second stretch. Serve over salad greens with a sprinkling of Mexican-blend cheese.

Deluxe ABJ: Toast two slices of whole-grain bread. Spread one slice with 1-2 tbsp almond butter. Spread the other slice with 1 tsp peach or strawberry jam. Sprinkle the almund butter slice with ground flax seed meal, and slice 1 banana to add to the sandwich.

Spicy Tuna Wrap: In a small bowl, mix 1 drained can of albacore tuna with 1-2 tbsp mayonnaise, a dash (to taste!) of Sriracha chile sauce, a dash of garlic salt, a dash of ground black pepper, and 1/2 tsp parsley. On a whole grain wrap, spread tuna mixture; top with chopped tomatoes and cucumbers. Add a slice of cheddar or Swiss cheese (optional). Roll into a wrap or burrito as you prefer.

Quesa-Quicka: On a whole grain tortilla, sprinkle 1/4 cup Mexican blend cheese. Add 1/2 cup drained and rinsed black beans. Mash the beans slightly with a fork. Top with 1-2 tbsp salsa of your choice, chopped tomatoes (optional), and 1/2 a chopped jalapeno (also optional!). Fold in half. Toast under a preheated 500° F broiler for 5 minutes, or until tortilla is brown and cheese has melted, flipping once. Cut into wedges and serve with salsa and sour cream.

Microwave Croque Monsieur: Toast a piece of whole grain bread. While the bread is toasting, set aside a slice of Swiss cheese. Spray a microwave-safe bown with cooking spray. Add 1 tsp water and 1 whole egg. Cover with Saran wrap or other plastic wrap. Microwave in 30-second spurts until the egg appears cooked to your liking. Place slice of Swiss cheese on toast; top with fried egg. Season with salt, pepper, and a drizzle of Sesame oil for an Asian twist on a classic French sandwich.

The possibilities for quick meals are pretty much endless, but these are among my favorites when I’m feeling like a hungry-hungry-hippo at the end of a work day. What are your quick and easy go-to meals for busy weeknights? If you folks are vegan (i.e. no tuna, cheese or eggs, as I make liberal use of in these recipes), what are your solutions for quick meals? Happy eating!

This dish is a great way to incorporate lots of veggies into a simple, one-pot (er, one-slow-cooker?) meal. The veggies I’m including in the recipe are very flexible, too; not that they do gymnastics (there’s a bad joke in there somewhere about Mckayla Moroney not approving of my pun or my recipe), but you can feel free to substitute whatever veggies are hanging around in your fridge.

It also hits just the right seasoning notes, with chili powder, cumin and garlic adding that Mexi-kick, and a few secret additions (cocoa powder? Yup!) along the way. Also, fun fact: If you have oodles of leftover turkey from T-Givs or other holiday celebrations in the next few weeks and months, this recipe is easily adaptable to include those tryptophan-laced trimmings. Enjoy!

Friends, it appears as thought the STORM OF THE CENTURY (AIEEEE ACK ACK DRAMA-FEST OH MY GOODNESS) is about to hit the DC area, and power outages are all but guaranteed. Hurricane Sandy is on her way, and she looks like a tempestuous chica with extra wrath to spare. (Insert bad “hell hath no fury like when Sandy was scorned by Danny Zuko” joke here.) The magic combination of a Category 1 Hurricane, low air pressure, and a serious cold front (thanks, Greenland?) means this strange, perfect storm is due to hit DC in t-minus 5 hours.

Until then, I’m holing up in my apartment, eating pretty much anything perishable and hyperactively charging my electronics before the inevitable power outage hits. I’ve shared my thoughts on disaster-based dining and “Will It All Rot?” fridge-managing earlier this year (all hail the 2012 Derecho), but with the prep-work that THT and I have done of the last few days, I figured a post on prepping your kitchen for potential storm-related drama would be helpful. Plus, it helps me perpetuate the illusion that I’m in control of the weather and its affects. Like Gaiaon “Captain Planet!” Win!

Welcome to GKG!

I'm a 20-something teacher who's learning her way through her little apartment kitchen, one dish at a time.
This is a space for cooking old favorites, learning new recipes, exploring local eats, enjoying DMV living, and sharing what I've picked up (and continue to pick up) over the years. Learn more here.
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